Black garlic is made by heating garlic over the course of a few weeks/months, producing some compounds of the Maillard reaction and giving the iconic, slightly sweet flavour.

Black garlic is believed to originate from Korea, where it was eaten mostly for its health benefits. Now, it is popular globally and enjoyed as an alternative to regular garlic.

What’s the difference between regular garlic and black garlic?

Black garlic is popular because it is a healthier alternative to regular garlic, and the flavour profile is slightly different. It is made by heating regular garlic bulbs until they are black. The process of heating the garlic changes the chemistry of the cloves, making them sweeter and less harsh. If you want to increase the amount of antioxidants in your diet, black garlic is the way to go. Black garlic produces two to three times the quantity of antioxidants when compared to raw garlic and contains no sulfur compounds.

Where to use Black Garlic?

Black garlic can be used in a variety of dishes, such as salads, sauces, and baked goods. It can be used as a seasoning for meats and vegetables.

Plant-Ex likes to keep ahead of trends, so in 2019 our NPD Teams created a few black garlic products, including an extract powder and a flavour. If you would like to request a sample or have any questions, please get in touch at

For more ideas on where to use Plant-Ex products, check out our applications page.

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